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Andertoons

My Magazine Recipe Archives

For years and years I have collected and compulsively cut out magazine recipes that I delusionally believe I will one day make. I figured since it may never happen, I owe it to myself, and to my fictional readership, to share them and free them from my filing cabinet. Please leave comments on anything that you try!

Monday
Jul022012

Spam-a-lot or just a lot of Spam?

Just in time for the fourth of July - I'd like to present to you four incredible takes on that All-American delicacy, Spam! You can dress it up for dinner or break it out for breakfast - however you best like your meat-in-a-can.

Here are four options that were part of the Hormel Menu Files from the 1940s and 1950s. Spam shot to the height of its popularity during World War II as it was a regular part of the GI diet. I remember my grandpa ate it for breakfast and loved it - probably his best memory of that war. Anyway - take a gander - and try them if you dare - at these options for your holiday picnic. 

Note: the copy on these ads makes me laugh - just what exactly is a "tender-mild ham flavor"?

Spam 'n' Limas

Make a Spanish sauce of canned tomatoes, chopped onions, green peppers and celery leaves with a little salt, sugar and lard. Add to fresh or frozen precooked limas in casserole, partly bury 8 or 10 slices of Spam in top, garnish with pimiento squares and bake 25 minutes at 350. 

Spam and Hot Potato Salad (1940) 

Slice half a whole Spam, dice the rest. Brown with onion in hot fat, remove slices and make white sauce dressing using vinegar, water, sugar, and salt. Add sliced cooked potatoes. When mixture is hot, turn into bowl with endive, sliced onions and radishes. Top with Spam slices and serve hot.

Baked Bean Spam Wich (1950)

Husband home for lunch? Pamper him like this... heap a halved bun with hot baked beans and a pair of SPAM slices, with that famous tender-mild ham flavor. Man-style salad of canned peach half and cottage cheese. He'll say it's better than downtown. 

Spam Upside Down Pie (1945)

Line an 8-inch mold with Spam slices and fill with baking powder biscuit dough (prepared or home mixed) well laced with tiny cubes of Spam. Bake 40-45 minutes at 425F. Turn it out on a platter, fill center with a tart cheese sauce (or one made with tomato or horseradish) and watch the family turn out and fill the table in a hurry!

Sunday
Apr222012

Apple Upside Down Pie

Originally printed in September 2009 issue of Southern Living Magazine.

INGREDIENTS:

  • 1 cup chopped pecans
  • 1/2 cup firmly packed light brown sugar
  • 1/3 cup butter, melted
  • 1-15 oz. package refrigerated  , divided
  • 4 medium-size Granny Smith apples, peeled and diced into 1" chunks (about 1-3/4 lb.)
  • 2 large Jonagold apples, peeled and cut into 1" chunks (about 1 1/4 lb.)
  • 1/4 cup granulated sugar
  • 2 Tbsp. all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

INSTRUCTIONS:

Preheat oven to 375º. Stir together first 3 ingredients, and spread onto bottom of a 9" pie plate. Fit 1 piecrust over pecan mixture in pie plate, allowing excess crust to hang over sides.

Stir together Granny Smith apples and next 5 ingredients. Spoon mixture into crust, packing tightly and mounding in center. Place remaining piecrust over filling; press both crusts together, fold edges under, and crimp. Place pie on an aluminum foil-lined jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.

Bate at 375º on lower oven rack 60-65 minutes or until juices ar thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Shield pie with aluminum foil after 50 minutes, if necessary, to prevent excessive browning. Cool wire rack 10 minutes. Place a serving plate over top of pie; invert pie onto serving plate. Remove pie plate, and replace any remaining pecans in pie plate on top of pie. Let cool completely (about 1 hour). (Laura Salter, Wichita Falls, Texas)

Online Recipe Source

Sunday
Apr222012

Pineapple Cranberry Chutney

Recipe from December 2007 Good Housekeeping Magazine

INGREDIENTS: Yields 4 cups

  •  2 navel oranges
  • 1 ripe pineapple
  • 1 jalapeño pepper, seeded and minced
  • 1/2 small red onion, chopped
  • 1 cup dried cranberries
  • 1/2 cup granulated sugar
  • 1/4 cup cider vinegar
  • 2 Tbsp. minced, peeled fresh ginger
  • 1/2 tsp salt 

INSTRUCTIONS:

From 1 orange, grate 1 tsp of peel. Remove peel and pith from both oranges; cut flesh into 1/2 inch pieces. Cut off crown and bottom from pineapple; slice off rind and eyes. Cut pineapple lengthwise into quarters; trim and discard tough center core. Cut pineapple into 1/2 inch chunks.

In 4-quart saucepan, place orange peel and pieces, pineapple, jalapeño, onion, cranberries, sugar, vinegar, ginger, and 1/2 tsp. salt; helt to boiling on medium-high; stirring. Cook, uncovered, 20 minutes or until thickened, stirring occasionally.

Serve warm with ham or cover and refrigerate up to 1 week.  Source

Sunday
Apr222012

Accordion Potatoes

From Good Housekeeping December 2007

INGREDIENTS: Serves 8

  • 8 large (8 oz. each) red potatoes
  • 2 Tbsps extra virgin olive oil
  • 1/2 tsp. salt
  • 1/4  coarsely ground black pepper
  • 1 Tbsp. chopped fresh parsley leaves
  • 1 tsp. chopped fresh thyme leaves

INSTRUCTIONS:

Preheat oven to 450º F. Carefully slice each potato thinly without cutting all the way through.

Place potatoes on microwave-safe dish and cover with waxed paper. Cook in microwave on High 12 to 15 minutes or until easily pierced with tip of knife.

Transfer potatoes to metal baking pan. Carefully drizzle oil between slices. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Roast in oven 25 minutes or until lightly browned. Transfer potatoes to platter; sprinkle with herbs.  270 Calories per serving

Sunday
Apr082012

Corn-Crisped Chicken & 4 delightful variations!

 From 1965 Life Magazine - Ad for Kellogg's Corn Flake Crumbs and Reynolds Wrap Aluminum Foil — Ad reads, "You coat crisply with Kellogg's Corn Flake Crumbs and bake beautifully on Heavy Duty Reynolds Wrap. No frying - or turning, just dip, roll and bake."

BASIC RECIPE INGREDIENTS: Yield: 4-5 servings 

  • 1 2.5-3 pound frying chicken, cut up
  • 1/2 cup evaporated milk
  • 1 cup Kellogg's Corn Flake Crumbs
  • 1 1/2 tsps. salt
  • 1/4 tsp. pepper
  • Heavy Duty Reynolds Wrap

INSTRUCTIONS:

1. Wash chicken pieces and dry thoroughly

2. Dip chicken pieces in evaporated milk; then roll pieces in mixture of Corn Flake Crumbs, salt and pepper until well-coated. Place skin-side up in shallow baking pan lined with Heavy Duty Reynolds Wrap; do not crowd.

3. Bake in moderate oen (350ºF.) about 1 hour, or until tender. No need to cover pan or turn chicken while cooking. 

VARIATIONS:

1. Peachy variation - Serve with Hot Cling Peaches
About 10 miutes before chicken in done, place 6 well-drained Cling Peach halves, cut side up, on foil around chicken pieces. Continue baking as directed.

2. Continental Variation - Baked Chicken Italiano
Substitute 1/12 cup Italian-Style salad dressing for evaporated milk; omit salt and pepper. For added flavor, marinate chicken pieces in dressing several hours or overnight, turning occasionally.

3. Spicy Variation - Crisp Curried Chicken
Substitue 1/2 cup mayonnaise beated with 1 tsp. curry powder for evaporated milk; omit pepper.

4. Sunny Variation - California Crusty Chicken
Substitue 1/2 cup melted butter or margarine combined with 3 Tbsp lemon juice and 1 tsp grated lemon rind (optional) for evaporated milk.